Fish Tacos

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• oil (for frying, peanut oil recommended)
• 1 lb shark fillets or 1 lb other firm fish, such as mahi mahi
• steamed tortilla
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• salt and pepper
• 1 egg yolk
• 4 -6 ounces beer
• 1/2 cup mayonnaise
• 1 tablespoon cilantro
• 1/2 lime
• lime, for squeezing
• 2 cups shredded cabbage
• 1 ripe avocado, sliced

Recipe

• 1 batter: in a medium bowl, mix the flour, baking powder, spices, beer and egg yolk. if the mixture is too thick, add a bit more beer, but don't let it get watery. you want it thick to coat the fish.
• 2 cover the batter and refridgerate for at least 3 hours. it can sit over night. variation: whip up an egg and fold it into the batter just before dipping the fish. (i've never added the egg -- sounds interesting.).
• 3 sauce: if you will be using the sauce for a condiment, combine all the ingredients. use enough lime juice to make it "saucy".
• 4 fish: cut the fish into pieces that will fit well into the taco after they are fried. i usually cut mine about 1 inch by 1 inch by 3 inches.
• 5 heat a good 1/2 inch of oil to about 375 degrees. once the oil is hot, dip the fish into the batter to get it well coated, one piece at a time. do not put too many pieces into the pan at once. only cook a few at a time. while the batter is still thick on the fish and dripping, drop it into the oil and fry it about 4-5 minutes, turning to the other side about halfway through.
• 6 to serve: serve with steamed tortillas. you can serve with the sauce, cabbage, lime and avocado as suggested above (put fish into taco, add avocado, cabbage, top with sauce and a squeeze of lime). or lately we just serve with spicy chipotle slaw inside the tortilla with the fish. usually two pieces of fish per taco.